Slow-Roasted Pork Shoulder with Crackling
Why this recipe works
- Slow roast, crisp finish: A long, gentle roast tenderises the shoulder before a final blast of heat turns the skin into crackling.
- Proper crackling: Drying the skin and keeping basting juices away from it helps the salt draw out moisture, giving the skin a better chance to blister.
- Classic balance: Rich pork, salty crackling and sweet applesauce give the dish its familiar roast-dinner contrast.
Get the most out of this recipe
Timing notes
- Mostly hands-off cooking: The active preparation is brief, but the pork needs several hours in the oven to become tender before the crackling stage.
- Rest before carving: Let the pork rest after roasting so the meat slices more cleanly, keeping the crackling on top to preserve its crispness.
- Serve crackling promptly: Crackling is at its best soon after roasting, while the surface is still dry and crisp.
Texture tips
- For crisper crackling: Pat the skin thoroughly dry before seasoning and rub the salt well into the surface.
- Keep moisture off the skin: If basting is needed, baste only the meat and avoid spooning juices over the skin.
- For softer, pull-apart pork: Cook until the meat feels very tender when pressed with tongs; shoulder benefits from reaching a higher internal temperature than leaner cuts.
Common mistakes
- Not raising the oven temperature: The high-heat finish is what blisters the skin, so do not skip the final stage.
- Leaving the crackling unattended: Once the oven is at 240°C (465°F), watch the skin closely as it can move from crisp to scorched quickly.
- Carving straight away: Cutting immediately can make the meat lose more juices; a short rest improves the texture without spoiling the crackling.
Make-ahead tips
- Dry the skin in advance: If time allows, leave the skin uncovered in the fridge before cooking to help remove surface moisture.
- Reheat meat and crackling separately: Warm sliced pork in a 180°C (355°F) oven until piping hot, then re-crisp the crackling separately for the best texture.
- Freeze the pork, not the crackling: Cooked pork freezes well once cooled, but crackling loses its texture after freezing.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Pat the pork skin very dry, then rub the joint all over with the rapeseed oil, fine sea salt and black pepper, working the salt well into the skin.
- Put the pork in a roasting pan, skin-side up, and roast for 3 hours, basting the meat (not the skin) once or twice if it looks dry. The pork is ready for the next stage when the meat feels very tender if you press it with tongs and the juices run clear; if using a thermometer, aim for at least 90°C (195°F) in the thickest part for pull-apart tenderness.
- Turn the oven up to 240°C (465°F). Roast for 20–30 minutes until the skin is blistered and deeply crisp; keep an eye on it so it does not burn.
- Rest the pork for 15 minutes before carving, keeping the crackling on top so it stays crisp. Serve slices of pork with pieces of crackling and a spoon of applesauce on the side.
Recipe notes
Tips
- For the best crackling, make sure the skin is thoroughly dry before seasoning, and avoid basting the skin during roasting.
- If the crackling is crisp but not quite blistered, give it an extra 5 minutes at 240°C (465°F), watching closely.
- If serving vulnerable groups, ensure the pork is cooked until piping hot throughout and the juices run clear.
Substitutions
- Replace rapeseed oil with olive oil for a slightly fruitier flavour.
- Replace applesauce with apple jam for a sweeter, more pronounced apple note.
Storage
- Refrigerate up to 3 days
- Cool the pork quickly, then refrigerate in a sealed container for up to 3 days. Reheat sliced pork in a 180°C (355°F) oven until piping hot; reheat crackling separately for a few minutes to re-crisp. Freeze cooled pork (without crackling) for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 4h (20min active)
- Difficulty: Easy
- Cuisine: British
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